Description
This Mediterranean Pasta one-pot recipe combines tender chicken breast with angel hair pasta, fresh spinach, cherry tomatoes, kalamata olives, and feta cheese in a creamy lemon pepper sauce for an easy and flavorful meal perfect for busy weeknights.
Ingredients
Scale
Chicken and Marinade
- 1 ¼ lbs. boneless skinless chicken breast
- 3 teaspoons lemon pepper seasoning
- 1 cup Greek salad dressing, divided
Liquid Ingredients
- 2 ¼ cups chicken broth
- ½ chicken bouillon cube
- ¾ cup half and half
- ½ cup dry white wine
- 3 tablespoons lemon juice
Cooking Ingredients
- 2 tablespoons avocado oil
- 2 tablespoons butter
- 4 cloves garlic, minced
Pasta and Vegetables
- ½ lb. angel hair pasta
- 3 cups packed baby spinach
- 2 cups cherry tomatoes, halved
- ½ cup kalamata olives
Finishing
- ¾ cup feta cheese
Instructions
- Prepare the Chicken: Slice the chicken breasts in half lengthwise to create thinner slices. Cover with saran wrap and pound each side using a meat tenderizer until they are about ½-inch thick. Pat dry thoroughly and season both sides with lemon pepper seasoning.
- Marinate the Chicken: Place the chicken into a gallon freezer bag with 2/3 cup of Greek salad dressing. Seal the bag removing excess air and let the chicken marinate at room temperature for 20 minutes.
- Mix the Sauce Base: While chicken marinates, combine chicken broth, chicken bouillon cube, half and half, and the remaining 1/3 cup Greek dressing in a large measuring cup with a spout. Prepare remaining ingredients before cooking.
- Sear the Chicken: Heat avocado oil in a deep 12-inch skillet over medium-high heat. Add the chicken pieces, discard remaining marinade, and sear for 3-4 minutes per side until golden brown and cooked through. Remove chicken and let rest for 10 minutes. Slice into strips afterward.
- Deglaze the Pan: Dab away excess oil from skillet. Pour in the white wine and reduce heat to medium. Use a silicone spatula to scrape the skillet's bottom and sides to release browned bits. Cook until the wine reduces by about half, roughly 3 minutes.
- Sauté Garlic and Add Liquids: Stir in butter and minced garlic and cook for 2 minutes until fragrant. Then pour in the chicken broth and half and half mixture and bring to a boil.
- Cook Pasta: Add angel hair pasta to boiling liquid, bring back to a gentle boil, and cook for 3 minutes. Toss pasta frequently with tongs to prevent sticking.
- Add Vegetables: Stir in spinach, cherry tomatoes, and kalamata olives and cook for another minute. The liquid will remain quite loose at this point.
- Combine Chicken and Lemon Juice: Reduce heat to low, add the cooked chicken strips and lemon juice. Stir to combine and heat through gently.
- Finish with Feta: Stir in the feta cheese until slightly melted but still textured. The sauce and pasta will thicken further as they stand. Remove from heat and serve immediately.
Notes
- Use Redmond Real Salt lemon pepper for balanced flavor; adjust seasoning if using stronger brands like McCormick.
- Sauvignon Blanc is the ideal wine for deglazing; substitute with chicken broth if preferred.
- Homemade Greek dressing is recommended but good quality store-bought works well.
- Kalamata olives add essential briny flavor; do not omit or compensate with extra salt.
- Fresh garlic and lemon juice yield better flavor compared to jarred or bottled versions.
- Sun-dried tomatoes can replace cherry tomatoes for deeper flavor.
- Optional add-ins: red onions, canned artichokes, chickpeas, or diced cucumbers for garnish.
- To use spaghetti instead of angel hair, increase chicken broth by ½ cup, half and half by ½ cup, and add 3 tablespoons more Greek dressing, adding vegetables during last 2 minutes.
- At high altitudes, increase liquid amounts and cooking time as necessary.
- Store leftovers in an airtight container refrigerated up to 3 days; reheats well.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 5 g
- Sodium: 750 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 105 mg
